beef shoulder PASTRAMI Project

[beefmann]

NOW that I have your attention,  here  we go with the project ! !

the  beef shoulder... a  17.36 lb beast,,,  im  mean chunk of meat



out of the package with NO trimming


cut into 1/4 still no trimming and a very lean piece with great marbling


into the apple cider cure

brine is :
1 gallon apple cider
3.6 oz ( by weight ) Prague powder
3 tbsp onion powder
3 tbsp garlic powder
3 tbsp black pepper
2 cup brown sugar

fresh out of the cure


applied a med to heavy coat  the pastrami rub then back in the fridge for 5 hours


out of the fridge waiting to go in the  smoker


in the smoker with my  new tappacue to monitor temps, i still have a  few items to learn here as how to  save the charts  on the cook / smokes


the tappecue at the bradley


yeah yeah yeah,,, i know,, , show  me  show me.... well here we go again , a few slices to taste and i will no  longer use brisket for my  pastrami ! ! ! yes it is  quite the best to date. and


then on to the  meat slicer to slice up the  rest. the  slicer is a  beautiful machine ...  puts my  7 inch to shame...


tah da... all cut up


all finished and  very very  delicious

[seemore]

Beefman great job on that will try this for sure thanks
Seemore

[beefmann]

if you want the rub or more information  let me know...
Beef

[rexster]

How long in the cure/brine?

[beefmann]

from friday the 17th to thursday the 23

[pensrock]

Looks fantastic! Bet it is as tasty as it looks.  :)

[Grouperman941]

Great job!

And the price was right!

[seemore]

yes I would like every thing Thanks
Seemore

[KyNola]

What IT did you go to in the Bradley?

[WoodlawnSmoker]

Looks fabulous, I'm liking this.  What's your rub made of?

[beefmann]

What IT did you go to in the Bradley?

smoker @ 225 F
pastrami pulled @ 150 F IT

[beefmann]

Looks fabulous, I'm liking this.  What's your rub made of?

PASTRAMI RUB:
4    TBSP PAPRIKA
4    TBSP GROUND MUSTARD
4    TBSP BROWN SUGAR
3    TBSP BLACK PEPPER
3    TBSP CHILI POWDER
3    TBSP MSG
2    TBSP SALT
2    TBSP GARLIC POWDER
2    TBSP ONION POWDER
2    TBSP WYLERS CHICKEN GRANULES
2    TBSP CELERY SALT
1    TBSP CAYENNE POWDER
1    TBSP CHIPOTLE CHILI POWDER
1    TBSP GROUND OREGANO
1    TBSP GROUND THYME
1    TBSP GROUND SAGE


FYI: with this rub a  light  coat seasons the  meat,,, medium coat adds some spicy heat, and a  medium heavy coat adds close to the right amount of  spicy  heat... you can adjust the amount of rub on the  meat as you  wish

[WoodlawnSmoker]

Thanks for the recipe, I'm going to try this one.  Is that an Omcan slicer?  Probably not Omcan as they are a Canadian supplier, but is it Italian made?  It looks very similar to my Omcan which is also a real quality unit.

[beefmann]

Thanks for the recipe, I'm going to try this one.  Is that an Omcan slicer?  Probably not Omcan as they are a Canadian supplier, but is it Italian made?  It looks very similar to my Omcan which is also a real quality unit.

actually the slicer is best choice 10 inch, it may be made by the same manufacturer

[KyNola]

What IT did you go to in the Bradley?

smoker @ 225 F
pastrami pulled @ 150 F IT

Thank you sir.  Looks really good!